Chicken Broth

Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients. 

  • 2 chicken backs, necks, and wing tips 
  • 6 chicken thighs 
  • 1 large yellow onion, quartered 
  • 4 garlic cloves, smashed and peeled 
  • 2 celery stalks, coarsely chopped 
  • 1 tablespoon coarse salt

1. Combine all the ingredients in a stockpot and add cold water to barely cover. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 hour, skimming and discarding the foam as it rises to the surface. Strain the broth into another pot (the cooked chicken meat can be used in a salad). Simmer to reduce to 8 cups, which will concentrate the flavor.

2. To store, cool completely and seal in plastic freezer containers. The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 weeks. 

Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn (Artisan Books). Copyright 2013. Photographs by Jonathan Lovekin.

Soups/StewsKey 3
Makes 2 quarts
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